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I have another recipe that started as an instagram-only recipe but rightfully deserved a place on the site. Lentils are a staple in my kitchen and one ingredient that people always want more inspiration for (because you can only eat so much lentil soup!)
Zucchini and other alternatives
Obviously I realize zucchini season is coming to an end but if you’re like me, there’s still a bit of summer produce hanging on. These fritters work perfectly with raw zucchini. However, I think you could do a similar concept with shredded winter squash or root vegetables.
The spread
Really this dish comes together because of the spread- I’d highly recommend not skipping it. I usually turn to hummus for this job but really any kind of spread would work. Think romesco, pureed vegetables, or whipped feta or goat cheese.
Vegetable Salads, for topping
The final part of this bowl is the fresh topping. During summer this is easy: tomatoes, cucumber, loads of fresh herbs; it’s hard to go wrong. During the cooler months I like to do a salad with hearty greens or even a pile of roasted vegetables.
A note about vegan
I did not try this but I think you could totally turn this into an easy vegan meal. Use your favorite egg replacer (think flax-egg) then serve over a vegan spread and top with more fresh vegetables. It’s hard to go wrong!
Fritters
- 1/2 cup uncooked red lentils
- 2 cloves garlic (peeled)
- 1 1/2 cups vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3/4 pound zucchini (grated)
- ¼ teaspoon sea salt
- 3/4 cup breadcrumbs (or flours)
- 1 large egg
- Oil (for frying)
Bowl Finishings
- Spread (for serving (hummus, romesco, baba ganoush, or whipped feta))
- Vegetable Salad (for serving (I used tomatoes tossed with olive oil, cilantro, and salt))
Combine lentils, garlic cloves, and broth in a pot. Bring to a boil, reduce to a simmer, cover, and cook until lentils are falling apart, about 25 minutes. Let cool then remove garlic clove.
Place zucchini in a sieve and sprinkle with about 1 tablespoon of salt. Let drain for about 10 minutes then squeeze out as much moisture as you can. Place in a bowl with the lentil mixture, spices, breadcrumbs, and egg. Stir to combine. Shape into thin, 3” wide patties and fry over medium heat in a thin layer of oil. Repeat with all the mixture.
Prep Time: 10 minutes minutes
Cook Time :35 minutes minutes
Are the lentils drained when they’ve cooled?
No- the liquid should all be absorbed and the lentils should be broken down/falling apart.
I love your recipes...I replaced flour with almond flour or buckwheat flour as I am a diabetic and eat a low carbohydrate diet. Very tasty, I will be having it again and again.
Is flour replaced 1/1 with the breadcrumbs?
Yeah- I've not noticed a huge difference.
Can you freeze these?
I think you could!
Vegetable fritters are something my family could never get bored of. Super healthy and versatile. They’re perfect as a starter or side dish, in sandwiches or in salads. I think the best thing about fritters is that you can jazz up them with spices or add vegetables and beans to the dish. And yeah, we’re totally in love with zucchini lentil fritters. I was surprised when I discovered they’re good for both breakfast and dinner. Once I even brought them along to party tables (and had no regrets). Sometimes I serve them with quinoa salad and avocado pesto. Tastes fantastic.
Can you use green lentils?
They won't breakdown as well- this recipe really needs the split lentils (red) that break down.
Loved these! I have more of the mixture that I didn't fry yet and
wonder if it would be better to fry before keeping in the fridge for leftovers, or put in the fridge raw and fry before each meal?
I think the mixture would be better- the fritters wouldn't keep the crispness. Just make sure the mix is in an airtight container so it doesn't dry out!